Eggnog Empanadas

• Baking & Spices

  • 1/2 tbsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 cup Sugar
  • 1 Whipped cream, Fresh

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 8 El paso burrito sized flour tortillas, Old

• Dairy

  • 8 oz Cream cheese

• Beer, Wine & Liquor

  • 1/4 tsp Rum extract

Found on tasteandtellblog.com

Description

Ingredients

• 8 oz cream cheese, at room temperature
• ½ cup sugar
• ¼ teaspoon rum extract
• ⅛ teaspoon freshly grated nutmeg
• 8 Old El Paso burrito sized flour tortillas
• ½ cup sugar
• ½ tablespoon cinnamon
• ⅛ teaspoon freshly grated nutmeg
• oil, for frying
• fresh whipped cream, for serving

Directions

• Place the cream cheese in a large bowl and beat until smooth. Add in the sugar, rum extract and nutmeg and beat until combined and creamy.
• If needed, place the tortillas in the microwave for 30 seconds to soften them up. Spread ⅛ of the mixture down the center of each tortilla. Fold in the sides, then roll like a burrito, making sure to roll tightly. If needed, secure the end with a toothpick.
• At this point, you can refrigerate the empanadas, if desired. If ready to fry, combine the sugar, cinnamon and nutmeg in a shallow bowl. Set aside.
• Heat about ½” to ¾” of oil in a heavy skillet. Once the oil is hot, add the empanadas, working in batches to avoid crowding the skillet. Fry until browned on one side, about 1 minute, then flip and cook until the second side is browned. Immediately transfer the empanadas to the cinnamon sugar mixture and roll to coat, then transfer to a plate. Repeat with the remaining empanadas.
• Serve with whipped cream, if desired.